Roasted Butternut Squash and Potato Soup

We weren’t big fans of butternut squash in this house. Well, to be accurate, we had never had butternut, but we weren’t super found of other squash so we weren’t sure we would like it. I picked up a rather large butternut squash at the pumpkin patch for $1 and thought I’d give it a try. Soup seemed like its a good recipe to dip my toe into the squash pool, and boy, was I correct! Easy and tasty is an easy way to fall in love with butternut squash!


1 butternut squash; peeled, seeded, and *large diced

3 medium potatoes; skin on or off and large diced

1 medium onion, quartered

3 tablespoons of olive oil

Salt and Pepper

2 cups milk

48 oz of chicken broth

1 teaspoon garlic

1 tsp thyme

1 teaspoon parsely

6 strips of bacon, divided. 3 diced, and leave 3 whole strips.

Preheat oven to 400 degrees, and cover a large baking sheet with foil. Place the diced vegetables on the baking sheet in this order; onions, then potatoes, and then the butternut squash. The onions are the thinnest and most likely to burn, so hence placing them on the bottom. Then, dizzle the olive oil over the veggies and liberally sprinkle on salt and pepper, and place in the oven. Bake for 30 to 35 minutes until the edges of the squash are lightly scorched.


*I have discovered that butternut squash are hard suckers to peel. This article made it much easier.

Remove from oven, let cool slightly, and scoop the veggies into a large stockpot. Once all the veggies are off the baking sheet, place three strips of the bacon on the same piece of foil (no need to dirty another one) and place back in the oven. Bake for about 15 to 20 minutes until the bacon is crispy. Once cooked, cool and crumble as a soup topping. Side aside.

In the large stockpot, add the milk, chicken broth, garlic, thyme, parsley, and 3 strips of diced bacon in with the vegetables. Stir, and bring to a boil for 20 minutes just to ensure the vegetables are cooked through. Then, either using a immersion blender or a regular blender, carefully puree the soup until all chunks are gone. If you do use a regular blender, process in very small batches (no more than 3 ladles full) and vent the lid slightly. Hot soup will create quite the mess if too much is done at one time, or not vented as the steam escapes. I use an immersion blender because 1, they are cool and 2, I can just put the blender in the stock pot and blend away. I don’t get to use it much, so when I get to use it, I do!

Serve in bowls with a dollop of sour cream and a sprinkle of bacon bits. Dig in and enjoy!

Side note- I cooked this soup ahead of time and placed in a crockpot to keep warm. Worked well! Its an easy way to prepare dinner in advance and serve it up when you are ready.